My Hubby’s Words: “This Soup Is Outrageously Yummy!” Recipe

I’m excited to share my Italian Sausage Spinach Tortellini Soup, where savory sausage, crisp vegetables, and pillowy tortellini swirl in a creamy broth that’s begging to be on your menu.

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My hubby says “This Soup Is Outrageously Yummy” and usually I roll my eyes, but the first time it bubbled on the stove the smell stopped me mid-email, so yeah I tasted it right away. It has crumbled Italian sausage and cheesy tortellini and something about the way they play together makes you keep spooning, even when you swear you won’t.

I mean, I never thought a quick weeknight bowl could feel almost scandalous. People call it Italian Sausage Spinach Tortellini Soup and I get why, but there’s a tiny trick in the flavor that keeps you guessing.

Ingredients

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Italian sausage: protein rich, spicy or sweet, adds savory fat and big flavor.
Onion: provides fiber, cooks sweet, builds savory base and depth.
Carrots: full of beta-carotene, add gentle sweetness and subtle crunch.
Diced tomatoes: bring acidity, vitamin C and umami to cut rich cream.
Heavy cream: makes soup silky, adds fat and calories but tastes luxurious.
Cheese tortellini: starchy carbs and cheese, makes this soup filling and cozy.
Baby spinach: packs iron and vitamins, wilts fast, lifts the whole bowl.
Parmesan: salty umami punch, a little goes far and adds calcium.

Ingredient Quantities

1 lb Italian sausage, sweet or hot, casings removed

1 tbsp olive oil (if your sausage is lean)

1 medium yellow onion, diced

2 medium carrots, peeled and diced

2 celery stalks, diced

3 cloves garlic, minced

1 tsp dried Italian seasoning

1/4 tsp crushed red pepper flakes, optional

1 (14.5 oz) can diced tomatoes, undrained

4 cups chicken broth

1 cup heavy cream (or half and half for a lighter soup)

9 to 12 oz cheese tortellini (refrigerated or frozen)

3 cups fresh baby spinach, roughly chopped

Salt and freshly ground black pepper to taste

1/2 cup freshly grated Parmesan cheese, plus more for serving

How to Make this

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1. Heat a large pot over medium high, add the Italian sausage (casings removed) and brown it, breaking it up with a spoon, about 6 to 8 minutes; if your sausage is very lean add 1 tablespoon olive oil, if it’s greasy spoon off some fat but leave a little for flavor.

2. Add the diced onion, carrots and celery to the pot, sprinkle a little salt to help them sweat, and cook until they soften about 5 to 7 minutes.

3. Stir in the minced garlic, 1 teaspoon dried Italian seasoning and the optional 1/4 teaspoon crushed red pepper flakes, cook 30 to 60 seconds until fragrant.

4. Pour in the can of diced tomatoes with their juices and scrape the bottom of the pot to loosen any browned bits, then add 4 cups chicken broth and bring to a simmer.

5. Once simmering, add the tortellini (9 to 12 oz, refrigerated or frozen) and cook uncovered until just al dente following package times (fresh 3 to 6 min, frozen 8 to 10 min), keep the heat gentle so the pasta does not get mushy.

6. Lower the heat, stir in 1 cup heavy cream or half and half for a lighter soup, then add the chopped baby spinach and cook just until wilted, 1 to 2 minutes. Do not let it boil after you add the cream.

7. Stir in 1/2 cup freshly grated Parmesan until melted, taste and season with salt and freshly ground black pepper to your liking. Freshly grated cheese melts smoother than pregrated, so shred it yourself if you can.

8. If the soup seems thin, simmer a few minutes uncovered to reduce, if too thick add a splash more broth; if it’s greasy you can chill briefly and skim or just spoon off fat.

9. Ladle into bowls, finish with extra Parmesan and more red pepper flakes if you want heat, let the soup rest a minute before serving so the flavors settle.

Equipment Needed

1. Large heavy bottomed pot or Dutch oven
2. Wooden spoon or sturdy spoon to break up the sausage
3. Chef’s knife, sharp is best
4. Cutting board
5. Vegetable peeler for the carrots
6. Measuring cups and measuring spoons
7. Can opener for the tomatoes
8. Box grater for fresh Parmesan
9. Ladle for serving

FAQ

Q: Can I use a different sausage or meat? A: Yes. Chicken or turkey sausage, or even ground pork or beef works fine, but lean meats may need 1 tbsp olive oil added for flavor and browning. If you swap for spicy sausage cut back on red pepper flakes so it aint too hot.

Q: Should I cook the tortellini in the soup or separately? A: For best texture add refrigerated tortellini right near the end and cook 3 to 5 minutes, frozen tortellini 4 to 6 minutes. If you plan leftovers, cook the tortellini separately and add when serving so it wont get mushy overnight.

Q: Can I make this lighter or dairy free? A: To make it lighter use half and half or whole milk plus a splash of cream, but soup will be thinner. For dairy free use full fat canned coconut milk or an unsweetened plant milk with a little cornstarch slurry to thicken, but flavor will change a bit.

Q: How do I thicken the soup if its too thin? A: Simmer uncovered to reduce, or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) and simmer 2 minutes. You can also mash a few cooked tortellini against the side of the pot for natural thickening.

Q: Can I freeze this soup? A: Freeze the soup base without tortellini for up to 2 months, spinach can lose texture but still works. Thaw, reheat gently and add fresh or cooked tortellini when serving so texture stays good.

Q: How do I adjust the seasoning and salt? A: Taste near the end after tortellini and cream are in because cheese and broth add salt. Add pepper and more Parmesan to boost flavor, and only add extra salt a little at a time so you dont overdo it.

My Hubby’s Words: “This Soup Is Outrageously Yummy!” Recipe Substitutions and Variations

Italian sausage (1 lb): use 1 lb chicken or turkey sausage (same sweet or hot choice) or 1 lb ground pork seasoned with 1 tsp fennel seeds and a pinch of sugar to mimic classic sausage flavor.
Heavy cream (1 cup): swap for 1 cup half and half for a lighter soup, or 1 cup whole milk plus 2 tbsp melted butter to add richness, or 1 cup full fat canned coconut milk for a dairy free option (flavor will change).
Cheese tortellini (9 to 12 oz): use 9 to 12 oz frozen ravioli, or about 8 oz small pasta like orecchiette or shells (cook al dente before adding) if you dont have tortellini.
Freshly grated Parmesan (1/2 cup): replace with equal amount Pecorino Romano or Grana Padano for similar salty, nutty notes, or use 3 tbsp nutritional yeast as a vegan stand in (less creamy).

Pro Tips

– Brown the sausage properly and give it some crust. Press it into the pan so more of it touches the surface, you get way more flavor that way. If it renders a lot of fat spoon most of it out but leave a little, it adds mouthfeel.

– Precook the tortellini separately until just al dente, drain and save about a cup of the pasta water. Toss the cooked tortellini with a little oil so they dont stick, and add them to bowls or the pot right at the end. The saved pasta water fixes thickness without overcooking the pasta.

– Temper the cream before adding it. Whisk a ladle or two of hot broth into the cold cream, then stir that back into the pot, and keep the heat low so it never boils or it might split. If you want silky richness without as much risk, stir in a couple tablespoons of mascarpone or cream cheese instead.

– Brighten and finish it well. Right before serving stir in a small squeeze of lemon juice or a splash of red wine vinegar and then grate fresh Parmesan over each bowl, it lifts the whole soup. Garnish with extra cracked pepper or a pinch of red pepper flakes if you want more kick.